2 1/4 cups flour
3/4 teaspoon salt
1 cup boiling water
1 teaspoon peanut oil
1/4 teaspoon salt
6 large scallions, sliced
1 (1/4-inch) slice fresh ginger, peeled and minced
Peanut oil
In food processor, combine flour and 3/4 salt. While machine is running, pour in water. Continue mixing for 40 seconds. Transfer dough to plastic bag and seal tightly. Let rest 30 minutes.
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Heat 1 teaspoon oil with 1/4 teaspoon salt. Saut scallions and ginger until tender. Cool.
Turn dough onto well floured surface. Roll into a 16 x 14-inch rectangle. Spread scallion mixture evenly over dough. Roll up jellyroll fashion. Cut into 14 (1-inch) slices. Flatten each slice on well floured surface. Flour the slices well. Roll each slice between wax paper to 5-inch circle. Pour remaining oil into large saucepan to depth of 1 inch. Heat to high. Add 1 circle of dough and fry until crisp, about 40 seconds per side. Drain on paper towels. Repeat with remaining dough. Cut into wedges and serve warm.
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